Chef Joe Gianvecchio is a Rochester native with many years of professional cooking under his belt. Starting out cooking in fine dining at the early age of 16, he gained much experience early on working under accomplished chefs in his home city. By age 19, he became the Executive Chef and helped open Domenico’s Ristorante in which he gained himself a loyal following for his cuisine for close to a decade. Looking to expand on his culinary horizons, Joe decided to attend culinary school at Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona where he went on to graduate at the top of his class. Through his externship working under ‘Culinary Olympic Gold Medalist’ and ‘James Beard Award’ winning Chef Michael DeMaria, he landed himself a permanent job working for him at his elite catering company M-Catering by Michael’s in Phoenix. Some high profile clients and guests he has cooked for as being part of the culinary team there to name a few have been: Muhammed Ali, Gary Sinise, former US Vice President Dan Quayle, Tony Hawk, Lance Armstrong, CEO and founder of NIKE-Phil Knight and the Kardashians. He also got the opportunity to run sub-kitchens for big events such as the PGA’s Phoenix Open at TPC Scottsdale and at the 2012 US Olympic Track & Field Trials in Eugene, OR for the company. Upon moving back to Rochester, he has held positions as the Banquet Chef at The Strathallen Hotel -Double Tree By Hilton as well as being a Private Chef for an estate on East Avenue before opening up SAPORI Café & Catering with his brother and business partner Matt Gianvecchio.